So I’ve been in this Freezer Club for 6 years with some of my besties. We strive to cook freezer meals made with mostly local, organic meats and produce, while also avoiding foods with preservatives and additives. We try to balance that value with making things our families will like.
When our friend, Darcie, first delivered Burrito Pie to us years ago, our friend, Devin, reported at the next Freezer Club meeting, “We ate the crap out of that!” From then on, when one of us made Burrito Pie, it typically had “eat the crap out of this” written as part of the instructions on top.
It’s true. Burrito Pie is one of those comfort meals that it’s hard to stop on.
To make this type of casserole healthier, try to find whole grain tortillas and refried beans with no shortening (which means trans fats) or preservatives. Trader Joes is my go-to place for these items. When making a recipe that requires several canned food items (which are so convenient at times!), be sure to look for BPA-free cans. Our health food store carries several safe brands–Eden Organics and Muir Glen are just a few, but if you aren’t sure ask an employee. Bottom line when buying convenience items like tortillas and canned food: Read the label and buy the ones in which you recognize the ingredients! This is harder than you may think, unfortunately.
Here’s to hoping you don’t “eat the crap out of” Burrito Pie too much!
What kind of containers do you store freezer meals like this in?
We highly recommend using a BPA-free container or dish. While it may be easier to buy the disposable Glad ovenware containers, it really makes sense to stock up on some quality, safe dishes that you can bake AND store in. After searching long and hard, I highly recommend using these containers from MightyNest:
Glass Baking Dish with Lid (6 cup)
Glass Baking Dish with Lid (3 Quart)
A few reasons I like these:
- Glass is a natural, non-porous material.
- Glass cookware doubles as food storageware.
- Glass is easy to clean and dishwasher safe.
- The clear lid allows easy visibility to your food.
- Because they are oven and microwave proof, you can cook, heat, and store your food all in one dish.
- Flat top allows for easy stacking.
- They are VERY affordable.
Swing by MightyNest to check these and more great kitchen products out.
Check out our list of 60+ Healthy Freezer Meals here or pin it here!
Prep Time:
Yield:
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PinDescription
Refried beans, taco meat, veggies, and sauce are layered between whole wheat tortillas for a hearty and tasty meal for the entire family.
Ingredients
- 2 lbs lean ground beef
- 1 onion, finely chopped
- 2 teaspoons minced garlic
- 1 (4 ounce) can diced green chiles, drained
- 1 (10 ounce) can diced tomatoes, drained
- 2 (16 ounce) cans refried beans (organic or one with no trans fat, preservatives, or additives)
- 12 (8 inch) whole wheat flour tortillas
- 1 (16 ounce) jar red enchilada sauce (homemade, organic or one with no preservatives or additives)
- 3 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute until onions are translucent (about 5 more minutes). Drain any excess fat, if desired. Mix in the green chile peppers, tomatoes, and enchilada sauce. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
- While meat mixture simmers, spread a thin layer of refried beans on one side of each tortilla. Set aside.
- In the bottom of the casserole dish(es), spread a thin layer of the meat mixture. Cover with a layer of tortillas that have been smeared with the refried beans, followed by more meat mixture, and then a layer of cheese. Repeat tortilla with refried beans, meat, and cheese pattern until all the tortillas are used up. Top off the casserole with a layer of meat mixture and cheese.
- Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Notes
Freezer Meal Instructions:
To Freeze:
Prepare all layers of burrito pie as stated in recipe. Cover with plastic wrap and foil and place in freezer-safe container. Store for up to 3 months.
To Prepare:
Thaw for approximately 24 hours in the refrigerator. Bake as directed in recipe. If cooking directly from frozen state, cover with foil and increase baking time by 30-45 minutes. So total baking time will be about 1 hour, but check for the casserole to be brown on top and bubbly. Remove foil the last 10-15 minutes of baking, so the top can brown.
ht: Darcie for the original recipe!
Hi I was wondering how many meals you make per week/ month and how many people you share with? How do you make this work? Where u are located? Just curious. My husband and I would like to start a freezer meals program with others? Maybe family and friends.
Hi Mendy. I love that you want to start making freezer cooking part of your lifestyle. It really is a game changer. Our cookbook, From Freezer to Table, outlines everything you need to get started with a freezer club. You can find some of that information here, as well. Hope that helps! https://thrivinghomeblog.com/how-to-start-a-freezer-club/
Oh my these just sound yummy. Love this type of food. Simon.
how many people does this feed
It feeds 4-6.
Lovely burrito recipe. I enjoyed this a lot in mexican restaurant in Corona.
If I’m planning to prepare on the weekend and cook later in the week, how long do you think this would keep in the refrigerator? I’m just trying to plan a week at a time right now (new to prepare-ahead meals).
I would say you’re fine for three days for sure in the fridge before cooking.
This is great for also using up leftovers from taco night! (we get fresh tortillas and my hubby makes his famous black bean and corn salsa.)
Great idea! Fresh salsa…yum!
This was fantastic! Everyone went back for seconds! Will be making it again and again!
I made it a couple of weeks ago in preparation for abdominal surgery. Assembled it in a foil pan (no clean up), covered it with plastic wrap to avoid sticking and then two layers of foil. It kept perfectly!
Yeah!! I love reports like this. 🙂
Do you think this would be okay frozen in the disposable foil pans? I’d like to give this as a meal for a new mom but don’t want her to have to worry about returning a dish. Thanks!
Oh yes! Great idea. So just give it to her unbaked and instruct her to thaw and then bake as directed. Make sure to wrap the pan well to keep it airtight.
Thank you for posting these recipes! Having a baby soon and I am trying to prepare as many freezer meals as possible! Just made this recipe. I love that it was so simple. I baked mine first, before realizing you recommended freezing it unbaked. Is this a big deal?
I’m sure it will be fine. Just thaw it completely and then warm in the microwave or on low (and covered) in the oven.
We just tried this tonight and I had to write about it. Its so good, thank you!
http://myshananigans.blogspot.com/2014/07/freezer-meal-number-one.html
Thank you so much for taking the time to let us know! I’m so glad you enjoyed it, Shannon.
How many does this make? Two in 8×8 pans maybe?
Yes, it sure does, Dana. Two 8×8 pans. It says that really small on the Ziplist recipe but it’s not easy to find. Sorry about that!
My hubby and daughter are gluten free. Do you think this would be ok with corn tortillas?
I haven’t made it with corn tortillas but I don’t see why it wouldn’t work. Sounds good to me!
How long does this cook from frozen?
I’m not sure, Sarah, since it’s been a while since I’ve done that. If you cover it in foil, I would plan at least 45-60 minutes under the foil and then another 15-20 without foil. But, that’s my best guess. Hope that helps!
Now I’d just love to delete my comments – ha!! Can I do that or do you mind? Thanks!
Ha, ha! No worries. It was a completely legit question.
Now that I keep reading, I’m guessing you want us to add the enchilada sauce to the meat mixture. Thanks!
Thanks, I’m making this right now!! Made your bAKED beef ravioli earlier this week, too! In the directions, it talks about adding olives, tomatoes … and taco sauce. But I don’t see “Taco sauce” listed in the ingredient list. Do we just use any kind of taco sauce? Taco seasoning? Thanks!
I’m glad you’re giving some of these a go! So sorry for the confusion, Deb. I meant to type enchilada sauce and said taco sauce instead; so I just corrected the recipe. I buy an organic canned enchilda sauce to make my life easy. But you can certainly make your own! A quick search brought up one of my favorite blogs and her recipe: http://www.gimmesomeoven.com/red-enchilada-sauce/
I love the idea of making meals ahead of time and freezing them. I guess my question is, do you freeze it in the glass casserole dish? Is there any way to make it more single serving size friendly?
Hi Jenine,
Yes, you can freeze it in the glass pan but do not put it straight into a hot oven or it could crack. Make sure to defrost it first and even let it sit out on the counter to take the chill off. As far as individual servings go, I bet you could put together this whole casserole (but not bake), then cut it into fourths and freeze in small glass containers. You can find more info about freezing meals on my Freezer Meal post here: https://thrivinghomeblog.com/healthy-recipes-index/healthy-freezer-meals-recipes/
Yum! I just ate breakfast, but you’re making me hungry! I’m going to have to make this tonight! It’s also really good with bison or venison. We have several hunting husbands in our FC, so we get creative with our proteins.